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Gluten Free Oatmeal Breakfast Bars

Believe it or not, these Grab & Go! Oatmeal Breakfast Bars were the result of a homeschool assignment yesterday. My daughter, Kylie (age 7), and I rewrote a recipe from Laura Ingalls (THE Laura Ingalls, also known as Laura Ingalls Wilder).

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Over the past few school years, I’ve been using curriculum from Moving Beyond the Page with Kylie. It is a comprehensive curriculum that can be used for an entire year, or you can also choose to use it as a supplement. We use the full comprehensive Age 8-10 curriculum (we just got it in the mail a few weeks ago!).

The first language arts unit of the Age 8-10 curriculum focuses on the book “Little House in the Big Woods,” by Laura Ingalls Wilder. Kylie not only read the book, but is learning what it was like to live in the pioneer days of the 1860’s – 1870’s in the woods of Wisconsin. Life for Laura Ingalls was very different than the life we live today; there were no tv’s, radios, electricity, etc. If one didn’t grow, hunt, or catch their own food, they wouldn’t survive. Items that we take for granted now (like owning a doll to play with) were precious and rare back then.

When I discovered the first book Kylie would be studying was “Little House in the Big Woods” I was thrilled. I read all of Laura Ingalls Wilder’s books when I was a little girl. They are among some of my favorite childhood books.

Thank you MBTP for giving me permission to use this image.

Thank you MBTP for permission to use this image.

One of Kylie’s homeschool assignments yesterday was to follow directions and make a recipe for “Maple Bars,” by Laura Ingalls. After she completed making the Maple Bars, she was to think of something else she could make in the kitchen and write her own recipe card with step-by-step directions.

This is what I love about homeschool. The recipe above wasn’t going to work for our family because of our food allergies, so I decided to change the assignment. Kylie and I sat down with the Maple Bar recipe and re-wrote it to make it lower in sugar, gluten free, and also dairy free. We gave the recipe a complete makeover (especially since it went from a dessert bar to a breakfast bar), and Kylie wrote the first recipe draft:

Kylie's Recipe 628px

She had quite a bit of help from me, but I’m really proud of her, and she was really proud of herself too!

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I have 2 versions of this recipe for you today. One is for Maple Pecan Oatmeal Bars, and the other is for Blueberry Flax Oatmeal Bars. This recipe is versatile and can be personalized, much like granola bars. Feel free to substitute seeds for some of the nuts, and/or substitute other frozen, fresh, or dried fruit for the blueberries (not to exceed 3/4 cup).

Please note, I do not recommend adding shredded coconut to this recipe. Coconut requires added moisture and will dry out the bars.

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Grab & Go! Maple Pecan Oatmeal Breakfast Bars:
Yields 9 – 12 servings

1 cup pecans, finely chopped
1 cup gluten free rolled oats
4 – 6 tablespoons palm sugar
1/3 cup sorghum flour
1/3 cup tapioca starch
1/2 teaspoon cinnamon
1/2 teaspoon baking powder
1/4 teaspoon sea salt
2 eggs
1/2 cup coconut oil (at room temperature)
1/4 cup pure maple syrup
1 teaspoon vanilla extract

  1. Preheat oven to 350 degrees (F) and lightly grease an 8 x 8” baking dish.
  2. In a large mixing bowl, whisk together the dry ingredients. Add in the wet ingredients and mix until just combined.
  3. Pour the dough into the baking dish and use a spatula to spread it evenly in the pan.
  4. Bake for 28 – 32 minutes, or until a toothpick inserted in the middle of the bars comes out clean.
  5. Allow the bars to completely cool before serving.

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Grab & Go! Blueberry Flax Oatmeal Breakfast Bars:
Yields 9 – 12 servings

1 cup almonds, pecans, or walnuts, finely chopped
1 cup gluten free rolled oats
4 – 6 tablespoons palm sugar
1/3 cup sorghum flour
1/3 cup tapioca starch
2 tablespoons flax meal
1/2 teaspoon cinnamon
1/2 teaspoon baking powder
1/4 teaspoon sea salt
2 eggs
1/2 cup coconut oil (at room temperature)
1/4 cup pure maple syrup
1 teaspoon vanilla extract
3/4 cup frozen blueberries

  1. Preheat oven to 350 degrees (F) and lightly grease an 8 x 8” baking dish.
  2. In a large mixing bowl, whisk together the dry ingredients. Add in the wet ingredients and mix until just combined. Fold in the blueberries.
  3. Pour the dough into the baking dish and use a spatula to spread it evenly in the pan.
  4. Bake for 28 – 32 minutes, or until a toothpick inserted in the middle of the bars comes out clean.
  5. Allow the bars to completely cool before serving.

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Enjoy!
xoxo
Megan

 

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Susan

Saturday 12th of January 2019

These are great! Another recipe I can share with all of my friends!

Megan

Friday 8th of February 2019

Very happy you enjoyed these!

Roisin

Tuesday 6th of December 2016

Thanks for the recipe but what can I use instead of shogrum flour? Thank you x

Megan

Saturday 17th of December 2016

Try brown rice flour!

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